🇯🇵 Japanese

Eggs Miso Soup

Name: Eggs Miso Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: to taste Salt; 1, diced Garlic; 3 cloves, minced Ginger; 6 Eggs; 1/2 tsp White Pepper; 200 g Tofu; 1 litre Stock or Broth; 1 tbsp Neutral Oil; small handful Shiso Leaves; 1 litre Kombu Dashi; 3 tbsp Miso Paste; 2 tbsp Wakame Seaweed

🇯🇵 Japanese

Gentle simmered eggs in a fragrant broth, finished with fresh herbs — the japanese answer to "something light tonight". Ready in 35 minutes including prep.

Prep 10 min Cook 25 min Serves 4 Easy

Ingredients

Saltto taste
Garlic1, diced
Ginger3 cloves, minced
Eggs6
White Pepper1/2 tsp
Tofu200 g
Stock or Broth1 litre
Neutral Oil1 tbsp
Shiso Leavessmall handful
Kombu Dashi1 litre
Miso Paste3 tbsp
Wakame Seaweed2 tbsp

Instructions

1
Sweat the garlic in the Neutral Oil until translucent but not browned, about 5 minutes.
2
Add the ginger and white pepper and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the eggs.
4
Simmer gently until the eggs is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with shiso leaves and a grind of black pepper.

Chef's tip

A final squeeze of rice vinegar just before serving lifts every other flavour.

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Watch how it's made

Video: Easy But Ridiculously Delicious Egg & Tofu Miso Soup | Recipes and tips in 3 Minutes ⏰ · on YouTube